It’s important to pay attention to which side is which while you cook because the thin end will finish cooking faster than the thick one. One thing to note about bavette is that it typically has a thicker end and a thinner end. How to Cook Bavette Steak Understanding Thickness When looking for the best bavette steak, you want to make sure to pick a cut that has solid marbling throughout the meat. It’s also very accepting of marinades as the openness of its fibers really allows the beef to soak up seasoning and marinade. Most commonly, it’s seasoned with a dry rub or just simply salt and pepper. With this cut, there typically isn’t a large amount of excess fat to speak of, but it’s a good idea to trim it off before you put a dry rub or marinade on.īavette Steak is a versatile cut that can be delicious across a wide variety of preparation methods. How to Prepare Bavette Steakīefore seasoning, you’ll want to trim any excess fat. In fact, 2-4 pounds is a pretty common maximum size to get out of a bavette cut.īecause of that, it can be somewhat difficult to get ahold of bavette unless you live in a larger city or have access to a reliable butcher. One of the reasons you might not have heard of bavette steak before is because there’s a relatively small amount in each animal.

This is actually a nice feature in the sense that rubs and marinades tend to really seep and soak into the cut.

In fact if you look closely, this cut’s grain and muscle fibers are quite loose looking – there’s clear space in between grain fibers, especially compared to some other beef cuts. Since the bavette steak is located adjacently to the flank, it often comes with tremendous marbling and a nice, tender texture. Because of this, they often get confused.īavette and flank steaks have similar taste profiles and are nice substitutes from one another since they come from a similar part of the steer – but they are not the same cut. More specifically, it’s a cut that comes from the bottom sirloin – and extremely close to where a flank steak cut comes from. Bavette steak, also known as flap steak, comes from the sirloin primal of a steer.

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